MINT CHOCOLATE CAKE (GRASSHOPPER CAKE)

Mint Chocolate Cake (Grasshopper Cake) is the PERFECT combo of my favorite Easy Chocolate Cake, and green Mint Frosting. The cake is made with rich cocoa powder and hot coffee, which really brings out the chocolate flavor, while the frosting is a classic buttercream with peppermint extract and green food coloring.

I love serving this dessert on St. Patrick’s Day because of the fun green color, and the mint-chocolate combination is always a winner with my family. Plus with bake time and decorating, it’s ready in a total time of under 60 minutes, so you can make this in the morning for later that day.

HOW DO YOU STORE MINT CHOCOLATE CAKE?

Mint chocolate cake can sit at room temperature for 2-3 days in an airtight container, or in the refrigerator for longer. Bring the cake to room temperature before serving it for the best texture.

CAN YOU MAKE MINT CHOCOLATE CAKE AHEAD?

You can make this mint chocolate cake a few months ahead, and store it in the freezer until you need it. Bake the cake and decorate according to the recipe, then place it in the freezer uncovered for about an hour, until the cake is frozen.

Then wrap the cake in plastic wrap and tinfoil and place back in the freezer. This way, the frosting is frozen when you wrap it and it will keep its shape. When you defrost the cake, remove the plastic wrap immediately before defrosting.

TIPS FOR MAKING MINT CHOCOLATE CAKE

Add a cup of mini chocolate chips to the mint frosting for a mint chocolate chip cake (or mint chocolate chip layer cake if you make a few layers!)

You can use dark chocolate cocoa powder for a richer chocolate flavor in the chocolate cake.

If you want to make this chocolate cake even lighter, try using buttermilk instead of whole milk. The acid in the buttermilk will work with the leavening in this cake to help it rise and give the cake a fluffy texture.

Top this chocolate cake with an extra layer of chocolate ganache or hot fudge sauce after you add the buttercream mint frosting, for a decorative look. Don’t cover the whole cake, just pour onto the top and let it fall down the sides.

Instead of St. Patrick’s Day, you can change up the flavor and food color to use this cake recipe for other holiday desserts. Try peppermint extract with red food coloring for Christmas, or orange extract with yellow food coloring for Easter!

Get a more fudge-like dessert by adding peppermint extract to my chocolate frosting instead of using the buttercream, and just leaving out the green food coloring altogether.

For an adult version, you can add a splash of creme de menthe to the buttercream frosting. Add the creme de menthe before adding any milk, to make sure you don’t add too much liquid. If you do add too much creme de menthe by accident, add a tablespoon of powdered sugar back, one at a time, until the buttercream frosting thickens again.

This is a regular chocolate cake recipe, but you can add a teaspoon mint extract for a chocolate-mint cake.

I like to make this cake in layers so I use two round cake pans, but you can also make this a sheet cake if that’s what you have. Or turn it into a poke cake with my chocolate ganache or hot fudge sauce. Then top with the mint frosting for a grasshopper poke cake!

For another variation, try adding the mint buttercream frosting between the layers of cake, then dust the entire thing with powdered sugar and sprinkle with semisweet chocolate chips. You can also decoratively top with cookies like Thin Mints or chopped chocolate pieces.

If you’re really short on time, you can make this with chocolate cake mix and just make the mint buttercream frosting to decorate it. You can also use the cake mix to make cupcakes with mint frosting instead of a whole cake.

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

Preheat the oven to 350 degrees and butter and dust with cocoa powder two 9" cake pans.

In a stand mixer on low speed mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt,

In a small bowl whisk together the eggs, milk, oil and vanilla then add it to the stand mixer on low then medium speed until just combined and finally add in the water carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).

Pour half of the batter into each of the pans and bake for 30-35 minutes then remove, let cool completely and frost with the mint frosting.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

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About the Author

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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